Coconut Crusted Halibut
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Cook time: 
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Serves: 4 fillets
 
Ingredients
  • 2, 8 ounce halibut fillets
  • ½ cup coconut flour
  • 1 cup coconut milk
  • 1 large egg
  • 1 cup unsweetened shredded coconut
  • 1 tsp - 1 Tablespoon coconut oil (depending on if your pan is non-stick or not)
  • Salt and pepper to taste
Instructions
  1. Place the a) coconut flour, b) the coconut milk and egg whisked together and c) the shredded coconut into three separate shallow containers large enough to lay each piece of fish down flat.
  2. Season the coconut flour and shredded coconut with a little salt and pepper.
  3. Salt and pepper both sides of each piece of fish.
  4. Coat the fish with the breading by placing each side of the fish into each respective part of the batter, starting with the flour, then the coconut milk/egg mixture, and finally with the shredded coconut.
  5. Set each piece of breaded fish onto a clean plate until all the fish is breaded.
  6. Add coconut oil to a non-stick griddle or fry-pan and warm to medium heat.
  7. Once the surface is heated, lay each piece of fish down and let cook until it's cooked half-way through the thickness of the fish (5-10 minutes depending on the thickness of your fillet).
  8. Flip the fish over and cook the remaining side for another 5-10 minutes.
  9. Ensure doneness by taking the temperature of the fish, the flesh should be 145°F.
Recipe by Minimal Wellness at https://minimalwellness.com/coconutcrustedhalibut/